Savory French Onion Beef Short Rib Soup Recipe
A rich and hearty soup with tender short ribs, caramelized onions, and a savory broth, topped with melted cheese and toasted bread. Perfect for cozy dinners or special occasions!
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 4-6 Servings 1x
Ingredients
Scale
- 2 lbs beef short ribs
- 2 tbsp olive oil
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tsp thyme (fresh or dried)
- 4 cups beef broth
- 1 cup dry red wine
- 2 bay leaves
- Salt and pepper, to taste
- 4 slices French baguette, toasted
- 1 1/2 cups shredded Gruyère or Swiss cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned. Remove and set aside.
- In the same pot, add the onions and cook over medium heat until caramelized, about 20 minutes, stirring occasionally. Add garlic and thyme, and cook for another 2 minutes.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom. Add the beef broth, bay leaves, and short ribs back into the pot. Bring to a simmer, then cover and cook for 2 hours, until the ribs are tender and falling off the bone.
- Remove the short ribs, discard the bones, and shred the meat. Return the meat to the pot and season with additional salt and pepper if needed.
- To serve, ladle the soup into bowls. Top with a slice of toasted baguette and a generous amount of cheese. Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley and serve hot.
Notes
- This soup can be made a day ahead. The flavors will deepen overnight.
- If you prefer a smoother soup, you can blend the broth before adding the meat back in.
- Use a good-quality beef broth for the best flavor.